Eating cold noodles in winter, preferably in front of a great big fire, is a way of enjoying the best of two seasons.
We made a meal of this when Mr. Tess returned from Philly after working there for nearly two months. As a dyed-in-the-wool noodle-lover it was the best thing I could think of to welcome him home. I don’t think he was disappointed in the menu; at any rate he was happier than the cats were.
I found this recipe, and the recipe for the radish water pickles, on Maangchi’s website. She makes fun videos about her recipes, and you can see one near the bottom of this post. If you have a taste for Korean food, you won’t go wrong using her as your guide. I’m a big fan!
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Let’s eat already!
Let’s make soup!
Noodles and Vegetables
Plus Poached eggs
Cold Noodle Soup with Radish Water Kimchi
Dongchimiguksu (or dongchimigooksoo, dongchimi guksu) 동치미국수
adapted from Maangchi
serves 3 to 4
- 2 to 3 bundles somyeon (I used somen)
- 1 cup dongchimi radish julienned
- ½ cup cucumber, julienned cross-wise so you see small dots of green skin
- 2½ cups dongchimi juice
- 1¼ cups water
- ½ teaspoon salt
- 1½ Tablespoon sugar
- 2½ Tablespoon vinegar
- halved hard-boiled egg (we had poached eggs)
Mix dongchimi juice, water, salt, sugar, and vinegar in a bowl. Freeze for 2-3 hours until slushy.
Boil the somen in a large pot then rinse in cold water and drain.
Arrange the noodles in a serving bowls.
Pour the cold slushy broth over the noodles. (Or add small ice cubes.)
Top with radish, cucumber, and a poached egg. Sprinkle some toasted sesame seeds over top and serve immediately.
Here is how to serve cold noodles with radish kimchi and broth as a planned leftover. Bringing food from home to eat at work is healthier than buying fast food, more economical than take-out from an expensive restaurant, and (with a little careful packaging) delicious.
Lunch w/o soggy noodles…
Add broth to serve!
No one’s looking